KETO MUSHROOM CASSEROLE

KETO MUSHROOM CASSEROLE

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KETO MUSHROOM CASSEROLE

Prep Time         15 Min

Cooking Time   30 min

Total Time        45 Min

Servings: 6

Lunch

INGREDIENTS

  • 1 lb. mushrooms, halved
  • 1 cup chicken boneless, shredded
  • 2 tbsps. avocado oil
  • 8 oz. cream cheese
  • 3/4 cup heavy cream
  • 1/2 cup unsweetened almond milk
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper ground
  • 1/4 cup tomatoes slice
  • 1 cup cheddar cheese shredded

DIRECTIONS 

  1. Preheat your oven to 200C/390F.
  2. Place a saucepan of over medium heat, add oil.
  3. Once oil is hot, add chicken and mushrooms and cooked for 5-6 minutes. Transfer cooked mushrooms and chicken in greased baking dish.
  4. In a small saucepan, add the cream cheese, cream, almond milk, garlic, salt and pepper and mix well until smooth.
  5. Pour the mixture into a casserole dish and top with the shredded cheese and tomatoes.
  6. Bake in the oven for 20-30 minutes, until warmed through and the cheese has browned.
  7. Serve immediately.
NUTRITIONAL INFORMATION
Amount per serving
Total Calories283 kcal
Fats23.17 g
Protein26.85 g
Total Carbs3.41g
Fiber1.3 g
Starch0 g

Protein: 20% 56 kcal

Fat: 72% 204 kcal

Carbohydrates: 8% 24 kcal

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